Grilled Warm Potato Salad is a new and fabulous way to make this traditional American Summer Salad. It is truly a game changer for your next cookout or potluck.
This Grilled Warm Potato Salad makes a perfect accompaniment to whatever you have on the grill. The warm potatoes absorb all the flavors and keep it so bursting with flavor. The tang from the vinegar, the sweetness from the brown sugar and roasted red peppers and the intense garlic flavor make take this salad over the top!
Need more summer inspiration, look no further.
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What We Love About This Potato Salad without Eggs Recipe
There is no mayo in this salad and therefore you do not have to worry about it sitting out in the hot sun, however because this is a warm salad it should be eaten as soon as it is made for optimal flavor.
- 30 Minute Meal: Give a blurb
- Easy Ingredients: All found in pantry? Only 5 ingredient? Etc..
- Family Friendly: Why?
- Adaptable: Can make it low-carb, meat free, dairy free, etc…
- Makes Great Leftovers: So many things you can do like…
Ingredient Notes for Potato Salad Warm
- Yukon Gold Potatoes: Scrubbed and sliced. 2 pounds.
- White Wine Vinegar: Has a mellower, softer taste and less acid than its distilled white vinegar.
- Garlic: Yes, three cloves, it adds so much garlicky goodness.
- Roasted red peppers: The easy jarred kind.
- Capers, drained, it adds the salty bite.
Equipment Needed for Warm Potatoe Salad
How to Make Potatoes Salad No Mayo
These are the basic steps for making recipe for warm potato salad. Please refer to the recipe card below for more detailed instructions.
STEP 1: MICROWAVE
First, toss potatoes and olive oil in a large bowl and then cover tightly with plastic wrap and microwave for 4 to 7 minutes, shaking bowl to redistribute potatoes half way through cooking.
STEP 2: DRESSING
Meanwhile, in a large bowl, combine vinegar, garlic, sugar, salt and pepper. Slowly whisk in remaining oil until emulsified. stir in roasted red peppers, capers and parsley.
STEP 3: GRILL
Lastly, grill potatoes until slightly charred and tender, about 5 minutes per side. Toss grilled potatoes with dressing to coat.
Prep and Storage Tips for Grilled Potatoes Salad
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Made ahead of time, this warm potato salad can be reheated in the oven, covered with foil, at 325 degrees.. Really it is easy to prepare the dressing in advance and keep in the refrigerator until ready to make.
HOW TO STORE THIS RECIPE
The grilled potato recipe should be stored in an airtight container in the refrigerator.
HOW TO FREEZE THIS RECIPE
Yes, you can freeze this salad, thaw overnight and rewarm in the oven.
HOW TO REHEAT THIS RECIPE
Reheat in the microwave oven or conventional oven until warmed through.
Frequently Asked Questions
Eggless potato salad is pretty healthy, however you can replace the brown sugar with a brown sugar alternative.
Of course, you can use red potatoes for this recipe.
Indeed, try adding a little Dijon mustard for tang and parmesan cheese for a salty bite.
There are two main difference between American and German style Potato Salad. The American version is a mayonnaise-based dressing and served cold. German potato salad is tossed in a vinegar-based dressing and is traditionally served warm.
Expert Tips for Making This Oil and Vinegar Potato Salad Recipe
- This Recipe Can be Doubled: Simply increase the ingredients proportionately and cook in batches if necessary.
- Add Bacon: Crumbled bacon makes everything better. Bacon-y flavor makes this salad sing.
- Fresh Herbs: Top with fresh dill, chives in place of the fresh parsley, or do both.
- Onion: Chopped green onion, red onion or shallots gives this warm potato salad additional flavor.
- Alternate cooking method tip: Cook inside with a grill pan or large skillet for a great indoor picnic.
What to Serve with Warm Potato Salad
- Teriyaki Chicken on a Stick
- Sweet and Spicy Pickles
- BBQ Country Style Beef Ribs
- How To Cook Frozen Burgers in the Oven
Did you try this recipe?
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Grilled Warm Potato Salad
Ingredients
- 2 pounds Yukon Gold potatoes, scrubbed and sliced 3/4 inches thick
- 1/2 cup extra virgin olive oil
- 3 tablespoon white wine vinegar
- 3 cloves garlic, minced
- 2 teaspoon brown sugar
- Salt and pepper
- 1/2 cup roasted red peppers, jar
- 3 tablespoon capers, drained
- 3 tablespoon fresh parsley, chopped
Instructions
- Toss potatoes and 2 tablespoons of olive oil in a large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic wrap) to redistribute potatoes half way through cooking.
- Meanwhile, in a large bowl, combine vinegar, garlic, sugar, salt and pepper. Slowly whisk in remaining oil until emulsified. stir in roasted red peppers, capers and parsley.
- Grill potatoes until slightly charred and tender, about 5 minutes per side. Toss grilled potatoes with dressing to coat. Serve warm or room temperature.
Expert Tips
- This Recipe Can be Doubled: Simply increase the ingredients proportionately and cook in batches if necessary.
- Add Bacon: Crumbled bacon makes everything better. Bacon-y flavor makes this salad sing.
- Fresh Herbs: Top with fresh dill, chives in place of the fresh parsley, or do both.
- Onion: Chopped green onion, red onion or shallots gives this warm potato salad additional flavor.
- Alternate cooking method tip: Cook inside with a grill pan or large skillet for a great indoor picnic.
I had never had warm potato salad before and certainly never grilled. It was scrumptious! Thanks for sharing your tasty recipe!
Really tasty, and those potatoes are bursting with flavor! Thank you for sharing this Grilled Warm Potato Salad.
Such a fabulous salad that was perfect with our grilled chicken. A little tangy and a little sweet.
I always prepare a recipe as written the first time then make any adjustments,if any at all, for the taste or health concerns of guests.
Clarification: ingredients lists ‘2tsp brown sugar’ – directions
note to add ‘1tsp sugar’. Where to add remaining
brown sugar or a typo?
Comment: slicing the potato thinner more versatile and the
preparation would be quicker! (As I was first served)
Hi Ann — The sugar issue was a typo…it’s fixed now. You just add it all at once. Slicing the potatoes thinner is a matter of preference. I’ve found that if I slice them thinly, they don’t stand up to the extreme heat (microwaving and grilling) as well and they get mushy and mealy. Whatever way you slice it, though, this recipe is still a keeper! 🙂
Thanks for the feedback! 🙂
Sounds just yummy and looks good too. Like you, I will leave the capers out. Just not a big fan of capers.
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